Peanut Butter Brownies

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These delightful chocolate peanut butter brownies are crisp on top and meltingly soft in the middle, with a salty twist of peanut butter.

Servings: brownies

Author: Helen Best-Shaw

Prep Time5

Cook Time20

Ingredients

115 g butter - melted
120 g peanut butter
150 g light soft brown sugar - or dark
1 tsp vanilla extract
1 large egg
45 g cocoa powder
80 g plain flour - or self raising
1 tsp baking powder - leave it out if you use SR flour
1 pinch salt - optional, if using unsalted butter

Metric - USA Cups

Instructions

Preheat your oven to 180° C / 160 °C Fan / Gas 4 and line and grease an 8"/20 cm square baking tin.
Put the butter and half the peanut butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts, stirring thoroughly in between. Continue until the mixture is well combined but not hot.
115 g butter, 120 g peanut butter
Next, add the sugar, vanilla and egg. Stir it in well.
150 g light soft brown sugar, 1 large egg, 1 tsp vanilla extract
Now sift the cocoa powder into the jug and add the flour.
45 g cocoa powder, 80 g plain flour, 1 tsp baking powder, 1 pinch salt
Fold in the dry ingredients until you have a smooth, glossy batter.
Transfer the brownie mix to the prepared baking tray. Then smooth over with a spatula, pushing the batter into the corners of the pan.
Now take the second half of the peanut butter and warm it very gently in the microwave to make it softer. Use a low heat, as too high a heat will have the reverse effect!
Pour the melted peanut butter over the brownie batter. Swirl it in, making sure you get it into the corners. I like to use the handle of a teaspoon to do this.
Bake your peanut butter brownie for 25–28 minutes, until a papery crust forms, and the edges have risen and are slightly wrinkled. The centre will still be soft, barely set, and will wobble a little if you shake the pan.
*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Allow your peanut butter brownies to cool and firm up for at least 20 minutes on a wire rack before you cut into squares. The centre will carry on cooking as it cools.

Notes

Storage

These peanut butter brownies will keep for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.

You can also wrap your brownies well and freeze for up to 3 months.

Variations

Add chocolate chunks for extra texture.
For a delicious peanut butter brownie dessert, microwave for ten seconds and then top with ice cream and warm chocolate sauce.

Hints and tips

If you want to double the recipe use a 13" x 9" baking pan. Your one bowl peanut butter brownies will be a bit deeper and take slightly longer to cook.
All brownie recipes contain a little more fat than your average cake. Take time to stir the flour in well so that the fat and flour combine really well.
Use butter! Real butter has a much better flavour than butter alternatives.
Don't use synthetic vanilla. It really can spoil the flavour of a bake.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.